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Thursday, February 6, 2014

Eat: Dirty Chai Latte Recipe

It snowed once on Sunday. It snowed again Tuesday night. And we're expected to get another 30 inches before the weekend is over. When the weather outside is frightful, I go full-on "grandma" and spend my days knitting under two blankets in my rocking chair. Okay, just kidding about the knitting. And the rocking chair (although I'm not opposed to either), but my favorite way to cozy up is with a cup of something warm.

A dirty chai is something I once ordered awhile ago and have been slightly obsessed ever since. It obviously appeals to my Indian roots with the flavorful and spicy chai ingredients but gets my hyped up on caffeine like the true American I am with a rich shot of espresso--perfection! If you like chai but finds it lacks an extra kick, I highly recommend this one.

Of course I had to re-create it at home. Now I do have a Nespresso machine, which I LOVE, but you can just easily make espresso using an espresso percolater and then warm and froth your milk on the stove (having an electric milk frother is even better). With these tools and maybe a few flavors, you can open up your own hip coffee joint from home.

I am a little particular about my tea so I buy organic black tea bags and crush up whole spices to make my own concoction. Please feel free to substitute a tea concentrate, like normal people.

Here's what you need.

DIRTY CHAI LATTE:

--one shot espresso

--steamed milk

--chai tea (see recipe below)

--cinnamon sugar, for topping

1. Add the chai and espresso. Mix with spoon. If you want to add any flavors, like hazelnut or vanilla, now is the time.

2. Slowly add the steamed milk, leaving some room for the topping.

3. Spoon the frothy milk on top.

4. Garnish with cinnamon sugar :]

FOR THE CHAI:

--organic black teabags

--one star anise

--two cinnamon sticks

--one cardomom pod opened to the seeds

--ten whole cloves

--1/2 tsp ginger

--1/2 tsp nutmeg

1. Coarsely crush all the spices together.

2. In a 2-qt saucepan, add spices and tea bag to 1 cup of water. Bring to a boil.

3. Remove from heat; let steep for 5-20 minutes, depending on how strong a
spice flavor you want.

4. Strain the spices from the liquid and set aside.

Look at the frothy goodness!

**To all my decaf friends out there: skip the expresso and use a caffeine-free tea bag to make a spicy chai latte. sans the caffeine :]